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Slow-Cooker Beef Birria Tacos with Consomé

Tender, spiced beef slow-cooked to perfection and served in crispy, consomé-dipped tortillas for a protein-packed dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast or lean brisket cut into large chunks
  • 3 dried Guajillo chilies stems and seeds removed
  • 2 dried Ancho chilies stems and seeds removed
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup apple cider vinegar
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 2 cups beef broth low-sodium
  • 16 small corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 1 white onion finely diced
  • 1/2 cup fresh cilantro chopped
  • lime wedges for serving

Equipment

  • Slow cooker (crock pot)
  • Blender
  • Large non-stick skillet

Method
 

  1. Place the dried chilies in a bowl of hot water and soak for 10 minutes until soft and pliable.
  2. Transfer the soaked chilies to a blender along with the crushed tomatoes, apple cider vinegar, minced garlic, cumin, oregano, cinnamon, and 1 cup of the beef broth. Blend until completely smooth with no visible chunks.
  3. Place the beef chunks in the slow cooker. Pour the blended sauce and the remaining 1 cup of beef broth over the meat. Cover and cook on Low for 8 hours (preferred) or High for 4 to 5 hours.
  4. Once the beef is fall-apart tender, remove it from the slow cooker and shred with two forks. Save all the liquid (consomé) in the pot.
  5. Heat a large non-stick skillet over medium heat. Dip a corn tortilla into the top layer of the consomé (where the fats have risen) and place it in the skillet.
  6. Immediately add a sprinkle of cheese and a portion of shredded beef to one half of the tortilla. Fold it over and cook for 2 minutes per side until the tortilla is crispy and the cheese is melted.
  7. Repeat with the remaining tortillas. Serve the tacos hot with small bowls of consomé on the side for dipping. Top with diced onions, cilantro, and a squeeze of lime.

Notes

Storage: The shredded birria beef stores exceptionally well in its juices for up to 4 days in the refrigerator. It can also be frozen for up to 3 months, making it a powerful meal-prep option. Serving Suggestions: Pair with Mexican cauliflower rice or a simple cabbage slaw to add more fiber and micronutrients. Substitution Options: For a leaner version, trim any large pieces of external fat from the roast before cooking. If you cannot find dried chilies, a high-quality chipotle in adobo sauce can provide a similar smoky heat. Nutritional Highlights: This dish is rich in heme iron and zinc, which are vital for energy levels and immune support. The spices used in the consomé, like cumin and oregano, offer antioxidant benefits. Pro Tip: The secret to the signature red color and crispy texture is dipping the tortilla into the liquid before it hits the pan. The fats that rise to the top act as a natural oil that fries the tortilla perfectly while infusing it with deep chili flavor.